The Fast Food Saga: Part Three- Pressure's On!

Tonight my manager told me we'd focus more on Time of Service (The Franchise's code for "Your job is not hard enough, let's make you work FASTER!!")

I did not do well in this area tonight. I guess the added pressure made me nervous enough to mess up more. So my night was filled with fry fumbling, cheese curd craziness, chicken tender turmoil, and onion ring... Something. I've lost interest in the alliteration now, you can figure something out for yourself.

Nicest Guy in the Fast Food Industry

The aforementioned individual is not me. I'm a pretty nice guy at work, but there is one whom I have met, who outshines the nicest of the nice. It's almost scary.

Aaron (I'm going to call him Aaron) was assigned to train me tonight, and he was really good at it. He even made the really scary task of cleaning the fryers seem like a barefoot midnight stroll through a mossy woodland trail. Yep. That's totally what it felt like.

This guy deserves a raise.

Fryers Actually Work by Magic

I asked "Caleb", another of my co-workers, exactly how the fry oil filter system worked. He started to go into a long, technical explanation, but then stopped himself and told me it's essentially magic. He doesn't know how it really works. Our managers don't know how it really works. No one knows how it works.

Hence, it's clearly magical.

That's all for now. See you next week, and remember, anyone who says "nothing is impossible" has obviously never tried to staple jello to a tree. I'm not sure what bearing this fact has on this blog post, but there you go. It's true.

Quote of the Day:

"There's just a bunch of wizards in there, contemplating magical algorithms and stuff. That's how it works."
-Caleb


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